EP2048974B1 - Use of isomaltulose in food products having a regenerative effect - Google Patents
Use of isomaltulose in food products having a regenerative effect Download PDFInfo
- Publication number
- EP2048974B1 EP2048974B1 EP07785950.2A EP07785950A EP2048974B1 EP 2048974 B1 EP2048974 B1 EP 2048974B1 EP 07785950 A EP07785950 A EP 07785950A EP 2048974 B1 EP2048974 B1 EP 2048974B1
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- EP
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- Prior art keywords
- isomaltulose
- drink
- use according
- respiratory quotient
- present
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- 229920001282 polysaccharide Polymers 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
Definitions
- the present invention relates to new uses of isomaltulose and mixtures containing them.
- At least 50% of the daily energy intake should be provided in the form of carbohydrates.
- low-glycemic carbohydrates are recommended, as this high blood glucose and insulin reactions can be avoided.
- carbohydrates and especially glucose, muscles, brain and nerves can work equally well.
- Erythrocytes of the blood, the renal medulla and the nervous system are obligatory on glucose as an energy source.
- a carbohydrate deficiency in the metabolism due to low carbohydrate intake leads to hypoglycemia, reduced glucose tolerance, ketosis and disturbances in the area of water and mineral balance. Maintaining the blood glucose level is especially important for the continuous supply of the brain and nerve cells as well as the blood cells with glucose as an energy source.
- a disadvantage is the relatively limited storage capacity of carbohydrates in the organism.
- the storage form of carbohydrates is the glycogen in the liver and muscles.
- high fat oxidation is beneficial for providing energy during physical activities as it reduces the glycogen reserves, e.g. also for later stress phases or the final spurt, spares.
- exercise can increase fat oxidation at a certain level of exercise. The better an individual is trained, the higher is the fat oxidation.
- the goal of physical training is therefore, inter alia, the optimization and adjustment of fat burning. A training success is therefore also in the form of increased fat oxidation.
- High fat burning is also beneficial for weight control and prevention and treatment of obesity and concomitant diseases such as diabetes, impaired glucose tolerance, lipid metabolism disorders, arteriosclerosis, metabolic syndrome, liver disease and other metabolic diseases. It is known that a low fat burning leads to a positive fat balance and a metabolic energy surplus and causes the emergence of obesity or counteracts the weight control and weight loss. Strategies for the prevention and treatment of obesity and secondary diseases therefore strive to increase fat burning and fat oxidation and achieve a negative fat and energy balance. On the other hand, however, it is known that consumption of carbohydrates reduces fat oxidation, promotes carbohydrate oxidation and results in a higher respiratory quotient.
- the respiratory quotient reflects the ratio of CO 2 / O 2 in the respiratory air and is a measure of which nutrients are burned. Pure carbohydrate combustion leads to a respiratory quotient of 1, whereas pure fat burning leads to a respiratory quotient of 0.7.
- This adverse effect ie the restriction of fat oxidation, persists for many hours after consumption of the carbohydrates. It is also known that fat oxidation is still persistently reduced even when exercising or exercising (Achten & Jeukendrup, 2003). Thus, when carbohydrates were consumed before exercise, total fat oxidation was reduced by about 30% over an 8 hour period (Schneiter et al., 1995). Furthermore, it is known that carbohydrate consumption during physical exercise causes FFA to decrease faster than carbohydrates are consumed.
- the fat oxidation is thus affected by carbohydrates, as it is faster to switch from fat oxidation to fat storage. This reduction in lipolysis and fat oxidation after carbohydrate consumption, which also persists beyond the end of exercise, contributes to energy surplus and promotion of fat deposition.
- the present invention is therefore based on the technical problem, even individuals who are immediately after a physical stress to show nutritional options that ensure the desired training effect and the desired regeneration, in particular their body composition. It is desirable, in spite of the intake of carbohydrates in the afterload phase, in particular to optimize fat burning, to reduce the fat content in the body composition and to build up long-term carbohydrate stores, in particular glycogen reserves.
- the present invention is also based on the technical problem of demonstrating a teaching with which an advantageously reduced, lower respiratory quotient extends not only after a first food intake after the end of exercise, but also beyond a subsequent second meal, that is in reduced form is retained.
- the present invention solves this technical problem by providing the teaching according to the independent claims, in particular isomaltulose or mixtures of isomaltulose, in particular mixtures of isomaltulose with other carbohydrates, for the production of functional foods for improving the regeneration of individuals exposed to physical stress.
- these functional foods are for consumption, preferably immediately After, for example, 0 to 24, 0 to 12, 0 to 4 or 0 to 2 hours after, completion of the physical load is determined and appropriate.
- immediate after, for example, 0 hours It is understood that the foods are taken not at the same time as physical exercise, but after exercise, especially shortly thereafter, for example, one to a few minutes to, for example, 24 hours after the end of exercise.
- regeneration is understood in particular to mean a regeneration of the body tissue, in particular the composition of the body tissue, which can last for several hours to days.
- a regeneration within the meaning of the present invention is a construction which continues beyond the end of the load or after the load and a material fixation of long-term usable carbohydrates, ie polysaccharides, in particular glycogen, and the preservation of a lipid metabolism based on fat, that is to say using fat. in particular a reduction of fat content in the tissue.
- Regeneration in the context of the present invention is a modification and construction of the fat and carbohydrate composition of the body, which simultaneously results in a reduction of the fat content in a build-up of long-term usable carbohydrates, in particular glycogen.
- an improved regeneration is understood in particular to mean a modification with a change in body composition which leads to a reduced fat and an increased glycogen content in the body.
- Improved regeneration in the context of the present invention is therefore a metabolic process leading to a higher glycogen and a lower fat content in the body composition.
- a regeneration within the meaning of the present invention is to be distinguished strictly from a replenishment of short-term available energy reserves (so-called “recovery”), for example glucose monosaccharides and ATP.
- the consumption of isomaltulose and isomaltulose-containing mixtures after physical exertion leads to a particularly low respiratory quotient as stated above, which, surprisingly, also extends well beyond the end of the exercise, even beyond a second meal. extends in this reduced form.
- the present invention therefore provides a so-called "second meal” effect for isomaltulose.
- a "second meal” effect is understood to mean that the respiratory quotient after isomaltulose consumption and stress is much lower than in a high-glycemic food and that this low respiratory quotient was still in contrast to the high-glycemic foods after eating a second meal received, that is, in this low form was preserved.
- the present invention relates to the use of isomaltulose or mixtures of isomaltulose to produce functional foods to provide a second meal effect, particularly in a preferred embodiment of a second meal effect, indicated by one after a load and after a subsequent second food intake present respiratory quotient, which is compared to a immediately before a first food intake and a physical stress present respiratory quotient of the same individual is substantially smaller or at least the same size.
- a “second meal” effect is meant according to the invention that a RQ set after a first meal remains substantially unchanged even after taking a second meal, a second meal being a meal taken after the first meal.
- the second meal is a meal comprising functional foods of the present invention, that is, isomaltulose or isomaltulose-containing mixtures.
- the second meal is an isomaltulose-free or Isoma-Itulosegemisch-free meal.
- the foodstuffs are suitable and intended to be consumed in the form of a first meal of two staggered meals after completion of the exercise and wherein the improved regeneration by one after exercise and after consumption Present respiratory quotient, which is substantially equal to or less than a respiratory quotient of the same individual immediately prior to exercise, and wherein the food at least the first meal, preferably both meals for consumption after completion of the exercise determined and are suitable.
- the second meal does not contain any isomaltulose or isomaltulose-containing mixtures, ie isomaltulose-free.
- the second meal as well as the first meal contains isomaltulose or isomaltulose-containing mixtures and thus is a functional food of the present invention.
- the foodstuffs are suitable and intended to be consumed in the form of at least one, preferably two staggered or spaced meals, upon completion of the exercise.
- the present invention relates to the use of isomaltulose or mixtures thereof for the production of functional foods to provide a second meal effect indicated by a respiratory after-meal intake Quotienten, which is compared to an immediately before a first food intake present respiratory quotient of the same individual is substantially smaller or at least the same size.
- the second food intake is provided after the single or, if two loads are provided, after the second, for example, 30 minute, physical exercise.
- the present invention in a particularly preferred embodiment, relates to the use of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the regeneration of individuals exposed to exercise, this enhanced regeneration being indicated by a respiratory quotient after stress and subsequent food intake, which is equal in size to a respiratory quotient of the same individual which is present immediately before physical exertion, preferably substantially.
- these foods are suitable and intended for consumption upon completion of the exercise.
- the invention relates to the aforementioned use of isomaltulose or mixtures of isomaltulose for the production of functional foods, wherein the improved regeneration is indicated by a respiratory quotient present after loading and subsequent food intake compared to one immediately prior to exercise present respiratory Quotient of the same individual, preferably substantially, is smaller than this.
- these foods are suitable and intended for consumption upon completion of the exercise.
- the present invention relates to the use of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the regeneration of individuals exposed to exercise, wherein the improved regeneration is indicated by a respiratory quotient obtained when using isomaltulose or Mixtures of isomaltulose compared to the use of other carbohydrates in otherwise same foods, especially compared to high-glycemic carbohydrates, eg Glucose, maltodextrin, glucose syrup or sucrose in which the same individual is less.
- high-glycemic carbohydrates eg Glucose, maltodextrin, glucose syrup or sucrose in which the same individual is less.
- the present invention relates to the use of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the regeneration of individuals exposed to exercise, wherein the improved regeneration is indicated by a respiratory quotient that is obtained when using isomaltulose or Mixtures of isomaltulose in which functional food is less in the same individual than carbohydrates are not used in the otherwise same functional food.
- the isomaltulose or mixtures containing it also reduces the increase in RQ produced by the presence of other carbohydrates in the functionalized diet without the presence of the isomaltulose or the mixture in an otherwise similar food Food is caused.
- Isomaltulose acts in this use according to the invention as a modulator or influencing factor on the regeneration of the body composition caused by other carbohydrates, in particular the RQ of physically stressed individuals.
- the present invention relates to the present uses wherein the respiratory quotient corresponding to the improved regeneration is 0 to 24, preferably 0 to 12, in particular 0 to 4, preferably 0 to 2 hours after completion of the exercise and consumption of isomaltulose. containing foods, wherein "0 hours” in particular at least one or at least several minutes to understand.
- the respiratory quotient corresponding to the invention obtained according to the improved regeneration is not only short-term, but rather short-term and long-term, preferably long-term, for example for a period of 3 to 24, 4 to 24, 5 to 24 or 6 to 24 Hours after completing physical exertion and then immediately afterwards, ie shortly after food intake.
- 0 hours after exercise means that the respiratory quotient immediately after completion of the physical stress, that is, not simultaneously, but directly afterwards, for example, one or a few minutes thereafter until, for example, 24 hours after the end of exercise.
- the present invention relates to the present uses, wherein the immediately before the physical stress present respiratory quotient of 60 to 0, preferably 60 to 1 minute, especially 30 to 0 minutes, preferably 30 to 1 minute before the onset of exercise is present.
- the present invention relates to the present use, wherein the exercise load corresponds to an energy consumption of 0.02 to 0.5 kcal / kg body weight / minute.
- the present invention preferably relates to the aforementioned uses, wherein the individual is a human or an animal, in particular a mammal, preferably a human.
- the present invention in a further preferred embodiment relates to a food which is in the form of a liquid food, e.g. a nutritional solution or beverage, solid food or semi-solid food.
- a liquid food e.g. a nutritional solution or beverage, solid food or semi-solid food.
- the foodstuff is a soft drink, a fruit juice drink, an enteral feeding solution, a hypotonic drink, an isotonic drink, a hypertonic drink, an energy drink, a tea beverage, a coffee drink, a sports drink, a cocoa drink, an energy drink, a milk drink or a drink powder.
- the foodstuff is an energy bar, a cereal product, a milk product, a dairy product, a beverage or a baked good.
- the concentration of isomaltulose in the foodstuff is from 1% to 99.9%, preferably from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50 , 60, 70, 80 or 90 to 99 wt .-%, in particular from 20 to 90, 30 to 80 or 40 to 70 wt .-% (each based on dry matter).
- the isomaltulose can also be present in the form of a mixture in one embodiment.
- the term "mixtures of isomaltulose” is understood in a particularly preferred embodiment to mean that the isomaltulose can be present in suitable mixtures with suitable further substances, for example starch, starch derivatives, dextrins, for example nutriose, inulin, fructooligosaccharides, leucrose or trehalose.
- the isomaltulose is present in such a mixture in an amount of 30 to 70, preferably 40 to 60 wt .-% and the at least one mixture component in an amount ratio of 70 to 30, preferably 60 to 40 wt .-% (each Dry matter based on the mixture).
- such mixtures may contain, for example, 1 to 20% by weight of isomaltulose and 80 to 99% by weight of other substances, for example other carbohydrates or intensive sweeteners.
- such mixtures may also contain 70 to 99% by weight of isomaltulose and 1 to 30% by weight of other substances, for example carbohydrates or intensive sweeteners.
- the invention also covers other mixture ratios of isomaltulose and other substances, for example carbohydrates or intensive sweeteners, eg from 20 to 70% by weight of isomaltulose and from 30 to 80% by weight of other substances.
- the present invention relates to a present mixture containing isomaltulose, said mixture being free of sucrose, free of glucose, free of lactose, free of fructose, free of sorbitol, free of xylitol, free of mannitol or is free from one or more or all of the said sugars or sugar alcohols.
- the isomaltulose is the only body-forming sweetening agent found in the functional food.
- the invention relates to an aforementioned functional food, wherein isomaltulose is the only one occurring in the functional food sugar.
- the term sweetening agent is understood to mean substances which have sweetening power and are added, for example, to foods or drinks in order to produce a sweetish taste.
- the sweetening agents are subdivided into sugars, such as isomaltulose, sucrose, glucose or fructose, which give body and sweetening power, as well as sweeteners, ie substances which are not sugars but nevertheless have sweetening power, and these in turn are subdivided are in sugar substitutes, ie sweetening agents that have a body and a physiological calorific value in addition to a sweetening power, and intensive sweeteners, ie substances that usually have a very high sweetening power, but have no body and usually no or only a slight physiological calorific value.
- the aforementioned functional food is suitable for the special diet of athletes, overweight, obese, diabetics or elders.
- the invention provides the use - not claimed - of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the effect of exercise on individuals.
- the present invention relates to the use, not claimed, of isoma-isulose or mixtures of isomaltulose for the production of functional foods to provide a physical training effect on individuals.
- the invention also relates, of course, to the corresponding method teachings, namely non-claimed methods for improving the regeneration of individuals exposed to physical stress, wherein isomaltulose or mixtures of isomaltulose are supplied to these individuals in the form of functional foods, in particular after completion of the physical stress, preferably immediately with completion. Further advantageous method aspects emerge from the aforementioned use aspects.
- FIG. 1 shows the percentage change in respiratory quotient (RQ) after consumption of non-carbohydrate drinks, isomaltulose and maltodextrin.
- FIG. 2 shows the course of the RQ over a test period with two meals.
- Isomaltulose formulation Pos. raw material Amount % 1 isomaltulose 93.98 2 Citric acid (anhydrous) 2.50 3 Dye 311744 Eurocert Quinoline Yellow 0,004 4 Citron flavor 210336 Fa. Symrise 1.00 5 sucralose 0.03 total 100.00 Pos.
- the study was conducted as a 3-arm cross-over study on 21 subjects. Each subject tested the effect of a non-glycemic beverage (placebo sweetened mineral water) versus a drink containing maltodextrin versus isomaltulose.
- placebo sweetened mineral water
- the subjects were male endurance athletes with several years of training experience (VO2max> 55 ml / kg bw) between the ages of 23 and 50 years.
- Example 2 Formulation for an orange drink
- Example 3 Recipe for a sports drink
- Example 4 Formulation for an ACE beverage
- Isomaltulose ACE drink Pos. ingredients proportion of 1 isomaltulose 94.52% 2 Citric acid (anhydrous) 3.88% 3 Tri-sodium citrate 0.27% 4 Tri-calcium phosphate 0.25% 5 Opacifier with dye E 171 0.30% 7 Dye E 110 (85%) 0.033% 8th Dye E 102 (85%) 0.0125% 9 Dye Coffeebrown TF 8 0.0025% 10 Dye E 129 (Allura Red) 0.0015% 11 Vitamin E 0.02% 12 Provitamin A 0.032% 13 Xanthan E 415 0.170% 14 Na carboxymethylcellulose E 466 0.170% 15 Multi Fruit Flavor 0.330% total 100.00%
- the KH amount of wheat starch of the flour consumed per serving of shortbread was the same for all biscuit variants with around 50-60 g KH.
- Each test period included two postprandial phases.
- the respiratory quotient was determined at rest, then during a subsequent 30 min exercise at moderate intensity (treadmill climb protocol 4 km / h 5% gradient), after the 30-minute post-discharge phase and up to 4 hours after consumption of the second meal ( the lunch).
- the RQ after eating the isomaltulose breakfast dropped and was lower than after the sucrose / glucose syrup breakfast, while at the same time the extent to which the RQ was lower was maintained even after eating a second meal (lunch).
- the RQ curves proceeded immediately after the initial reduction of RQ by the isomaltulose breakfast in parallel until the end of the test period.
- the RQ starting point (“set-point") is decisive for the RQ throughout the day.
Description
Die vorliegende Erfindung betrifft neue Verwendungen von Isomaltulose und diese enthaltenden Gemischen.The present invention relates to new uses of isomaltulose and mixtures containing them.
Nach gegenwärtigen Ernährungsempfehlungen sollen mindestens 50 % der täglichen Energiezufuhr in Form von Kohlenhydraten bereitgestellt werden. Dabei werden insbesondere niedrig-glykämische Kohlenhydrate empfohlen, da hierdurch hohe Blutglucose- und Insulinreaktionen vermieden werden können. Mit Kohlenhydraten und speziell Glukose können Muskeln, Gehirn und Nerven gleichermaßen gut arbeiten. Erythrozyten des Blutes, das Nierenmark und das Nervensystem sind obligat auf Glukose als Energiequelle angewiesen. Ein Kohlenhydratmangel im Stoffwechsel aufgrund einer zu geringen Kohlenhydrataufnahme führt zu Hypoglykämie, verminderter Glukosetoleranz, Ketose und Störungen im Bereich des Wasser- und Mineralstoffhaushaltes. Eine Aufrechterhaltung des Blutglukose-Spiegels ist vor allem für die kontinuierliche Versorgung der Gehirn- und Nervenzellen sowie der Blutzellen mit Glukose als Energiequelle wichtig. Von Nachteil ist die relativ begrenzte Speicherfähigkeit von Kohlenhydraten im Organismus. Die Speicherform der Kohlenhydrate ist das Glykogen in der Leber und Muskulatur.According to current dietary recommendations, at least 50% of the daily energy intake should be provided in the form of carbohydrates. In particular, low-glycemic carbohydrates are recommended, as this high blood glucose and insulin reactions can be avoided. With carbohydrates and especially glucose, muscles, brain and nerves can work equally well. Erythrocytes of the blood, the renal medulla and the nervous system are obligatory on glucose as an energy source. A carbohydrate deficiency in the metabolism due to low carbohydrate intake leads to hypoglycemia, reduced glucose tolerance, ketosis and disturbances in the area of water and mineral balance. Maintaining the blood glucose level is especially important for the continuous supply of the brain and nerve cells as well as the blood cells with glucose as an energy source. A disadvantage is the relatively limited storage capacity of carbohydrates in the organism. The storage form of carbohydrates is the glycogen in the liver and muscles.
Auch bei länger dauernden körperlichen oder sportlichen Einsätzen kommt es zur Entleerung der Glykogenspeicher. Je größer die Belastungsintensität ist, desto größer ist der Kohlenhydratanteil an der Energiebereitstellung und desto mehr werden die Glykogenspeicher entleert. Dies führt zur Störung der Blutglukosehomöostase, was auch die Konzentrations- und Koordinationsfähigkeit beeinträchtigt und zur Erschöpfung führt. Es gilt daher als vorrangiges Ernährungsziel, durch Kohlenhydrat-reiche Kost für optimale Glykogenspeicher zu sorgen und durch Verzehr von ausreichend Kohlenhydraten auch während körperlicher Tätigkeit soviel Kohlenhydrat wie möglich und auch in länger dauernden Aktivitäten und sportlichen Einsätzen als Energiequelle zur Verfügung zu haben.Even with prolonged physical or athletic operations it comes to the emptying of glycogen stores. The greater the load intensity, the greater the carbohydrate content in the energy supply and the more the glycogen stores are emptied. This leads to disruption of the blood glucose homeostasis, which also impairs the ability to concentrate and coordinate and leads to exhaustion. It is therefore considered a priority nutritional goal carbohydrate-rich diet for optimal glycogen storage and to have available as much carbohydrate as possible by consuming sufficient carbohydrates even during physical activity as well as in longer-lasting activities and athletic missions as an energy source.
In diesem Zusammenhang ist eine hohe Fettoxidation zur Energiebereitstellung bei körperlichen Aktivitäten vorteilhaft, da sie die Glykogenreserven, z.B. auch für spätere Belastungsphasen oder den Schlussspurt, schont. Es ist allgemein bekannt, dass durch Training die Fettoxidation bei einer bestimmten Belastungsintensität erhöht werden kann. Je besser ein Individuum trainiert ist, desto höher ist die Fettoxidation. Das Ziel von körperlichem Training ist daher unter anderem insbesondere die Optimierung und Anpassung der Fettverbrennung. Ein Trainingserfolg zeigt sich demnach auch in Form einer erhöhten Fettoxidation.In this regard, high fat oxidation is beneficial for providing energy during physical activities as it reduces the glycogen reserves, e.g. also for later stress phases or the final spurt, spares. It is well known that exercise can increase fat oxidation at a certain level of exercise. The better an individual is trained, the higher is the fat oxidation. The goal of physical training is therefore, inter alia, the optimization and adjustment of fat burning. A training success is therefore also in the form of increased fat oxidation.
Eine hohe Fettverbrennung ist weiterhin vorteilhaft zur Gewichtskontrolle und hinsichtlich der Prävention und Therapie von Übergewicht und Folge- oder Begleiterkrankungen wie Diabetes, gestörter Glukosetoleranz, Fettstoffwechselstörungen, Arteriosklerose, dem metabolischen Syndrom, Lebererkrankungen und anderen Stoffwechselerkrankungen. So ist bekannt, dass eine niedrige Fettverbrennung zu einer positiven Fettbilanz und einem metabolischem Energieüberschuss führt und die Entstehung von Übergewicht bewirkt bzw. der Gewichtskontrolle und dem Abnehmen entgegenwirkt. Strategien zur Prävention und Behandlung von Übergewicht und Folgeerkrankungen streben daher eine Steigerung der Fettverbrennung und Fettoxidation und Erzielung einer negativen Fett- und Energiebilanz an. Andererseits ist jedoch bekannt, dass ein Verzehr von Kohlenhydraten die Fettoxidation herabsetzt, die Kohlenhydrat-Oxidation fördert und zu einem höheren respiratorischen Quotienten führt. Der respiratorische Quotient (RQ) spiegelt das Verhältnis von CO2/O2 in der Atemluft wieder und ist ein Maß dafür, welche Nährstoffe verbrannt werden. Reine Kohlenhydratverbrennung führt zu einem respiratorischen Quotient von 1, während reine Fettverbrennung zu einem respiratorischen Quotienten von 0,7 führt. Diese nachteilige Wirkung, d.h. die Einschränkung der Fettoxidation, hält über viele Stunden nach Verzehr der Kohlenhydrate an. Ferner ist bekannt, dass die Fettoxidation auch dann noch anhaltend reduziert ist, wenn man sich sportlich bzw. körperlich betätigt (Achten & Jeukendrup, 2003). So war bei einem Verzehr von Kohlenhydraten vor körperlicher Betätigung die gesamte Fettoxidation über eine 8h-Periode um ca. 30 % herabgesetzt (Schneiter et al., 1995). Des Weiteren ist bekannt, dass bei einem Kohlenhydrat-Verzehr während sportlich-körperlicher Betätigung freie Fettsäuren (FFS) schneller abfallen, als wenn keine Kohlenhydrate verzehrt werden. Die Fettoxidation wird somit durch Kohlenhydrate beeinträchtigt, da schneller eine Umstellung von Fettoxidation auf Fett-Speicherung erfolgt. Diese Reduktion der Lipolyse und Fettoxidation nach Kohlenhydrat-Verzehr, die auch über das Belastungsende hinaus anhält, trägt zu einem Energieüberschuss und zur Förderung der Fetteinlagerung bei.High fat burning is also beneficial for weight control and prevention and treatment of obesity and concomitant diseases such as diabetes, impaired glucose tolerance, lipid metabolism disorders, arteriosclerosis, metabolic syndrome, liver disease and other metabolic diseases. It is known that a low fat burning leads to a positive fat balance and a metabolic energy surplus and causes the emergence of obesity or counteracts the weight control and weight loss. Strategies for the prevention and treatment of obesity and secondary diseases therefore strive to increase fat burning and fat oxidation and achieve a negative fat and energy balance. On the other hand, however, it is known that consumption of carbohydrates reduces fat oxidation, promotes carbohydrate oxidation and results in a higher respiratory quotient. The respiratory quotient (RQ) reflects the ratio of CO 2 / O 2 in the respiratory air and is a measure of which nutrients are burned. Pure carbohydrate combustion leads to a respiratory quotient of 1, whereas pure fat burning leads to a respiratory quotient of 0.7. This adverse effect, ie the restriction of fat oxidation, persists for many hours after consumption of the carbohydrates. It is also known that fat oxidation is still persistently reduced even when exercising or exercising (Achten & Jeukendrup, 2003). Thus, when carbohydrates were consumed before exercise, total fat oxidation was reduced by about 30% over an 8 hour period (Schneiter et al., 1995). Furthermore, it is known that carbohydrate consumption during physical exercise causes FFA to decrease faster than carbohydrates are consumed. The fat oxidation is thus affected by carbohydrates, as it is faster to switch from fat oxidation to fat storage. This reduction in lipolysis and fat oxidation after carbohydrate consumption, which also persists beyond the end of exercise, contributes to energy surplus and promotion of fat deposition.
Im Vergleich von Kohlenhydratquellen mit unterschiedlicher Wirkung auf den Blutglukose- und Insulinspiegel gelten häufig niedriger glykämische Kohlenhydrate als vorteilhaft. Diese würden zu einer geringeren Reduktion der Fettoxidation führen als höher glykämische Kohlenhydrate. Andererseits ist jedoch bekannt, dass es sowohl nach dem Verzehr von Lebensmitteln mit hohem GI (glykämischer Index) als auch von Lebensmitteln mit niedrigem GI zur Reduktion der Fettoxidation kommt und dass die Fettoxidation niedriger ist, als wenn überhaupt keine Kohlenhydrate verzehrt werden (Brand-Miller et al., 2002). Auch ist bekannt, dass Fructose, ein Kohlenhydrat mit niedrigem GI und geringer Insulin-Wirkung sogar eine größere Reduktion der Fettoxidation bewirkt als Glukose (Tittelbach et al., 2000). Ein Verzehr von Kohlenhydraten führt somit allgemein zu einer geringeren Fettoxidation.In comparison of carbohydrate sources with different effects on blood glucose and insulin levels, low glycemic carbohydrates are often considered to be beneficial. These would lead to a lower reduction in fat oxidation than higher glycemic carbohydrates. On the other hand, however, it is known that both after eating foods with high GI (glycemic Index) as well as low GI foods to reduce fat oxidation and that fat oxidation is lower than if no carbohydrates are consumed at all (Brand-Miller et al., 2002). It is also known that fructose, a low GI carbohydrate with low insulin action, causes even greater reduction in fat oxidation than glucose (Tittelbach et al., 2000). Consumption of carbohydrates thus generally results in less fat oxidation.
Es ist schließlich bekannt, dass Änderungen, die sich im respiratorischen Quotienten eines Individuums während körperlicher Betätigung ergeben, nach Belastungsende kompensiert werden. So zeigte sich bei einem höheren respiratorischen Quotienten während hochintensiver Belastung ein niedrigerer respiratorischer Quotient in der Nachbelastungsphase, während der respiratorische Quotient während niedrig-intensiver Belastung geringer und nach Belastungsende höher war (Saris et al., 2004). Dionne et al. (1999) fanden, dass es bei Verzehr eines Kohlenhydrat-haltigen Getränks unmittelbar nach körperlicher Tätigkeit aufgrund einer Kompensations-Wirkung nicht zur Reduktion des RQ kam. Insbesondere ist bekannt, dass der Verzehr von hoch-glykämischen und niedrig-glykämischen Kohlenhydraten unmittelbar nach körperlicher Belastung zu einer höheren Kohlenhydrat-Oxidation und damit einem größeren RQ verglichen zur Oxidation vor Belastungsbeginn führt (Tittelbach et al., 2000). Aus Burke et al., (1998) ist auch bekannt, dass die glykämische Qualität einer ersten Mahlzeit, dargestellt am Vergleich einer Mahlzeit mit einem hohen glykämischen Index mit einer Mahlzeit mit einem niedrigen glykämischen Index, nach Verzehr weiterer Kohlenhydrate zu einem späteren Zeitpunkt, das heisst nach Aufnahme einer zweiten Mahlzeit (sogenanntes "second meal"), keine Bedeutung für den danach erhaltenen, respiratorischen Quotienten hat, da in beiden Fällen ein identischer respiratorischer Quotient erhalten wurde.Finally, it is known that changes in the respiratory quotient of an individual during exercise are compensated for after the end of the exercise. For example, with a higher respiratory quotient during high-intensity exercise, a lower respiratory quotient was found in the post-exercise period, while the respiratory quotient was lower during low-intensity exercise and higher after exercise (Saris et al., 2004). Dionne et al. (1999) found that consumption of a carbohydrate-containing drink immediately after exercise did not reduce the RQ due to a compensatory effect. In particular, it is known that the consumption of high-glycemic and low-glycemic carbohydrates immediately after exercise leads to a higher carbohydrate oxidation and thus a larger RQ compared to the oxidation before the onset of stress (Tittelbach et al., 2000). It is also known from Burke et al. (1998) that the glycemic quality of a first meal, shown comparing a meal with a high glycemic index with a meal with a low glycemic index, after consuming other carbohydrates at a later time, means after taking a second meal (so-called "second meal"), no meaning for the afterwards obtained respiratory quotient, since in both cases an identical respiratory quotient was obtained.
Wünschenswert ist es in vielen Fällen jedoch, dass auch nach einer körperlichen Belastung aufgenommene Nahrungsmittel nicht zu einem erhöhten RQ, insbesondere im Vergleich zu dem RQ vor Belastungsbeginn führen, sondern dass vielmehr auch nach Ende der körperlichen Belastung ein besonders niedriger respiratorischer Quotient vorliegt, selbst wenn Kohlenhydrat-haltige Nahrungsmittel nach Belastungsende verzehrt werden. Insbesondere ist es wünschenswert, wenn ein solchermaßen reduzierter, niedriger respiratorischer Quotient nicht nur unmittelbar nach Verzehr einer Mahlzeit, sondern darüber hinaus auch nach der Belastung und nach Verzehr einer weiteren, das heisst einer zweiten Mahlzeit, reduziert bliebe. Im Hinblick auf eine angestrebte verbesserte Regeneration des Körpergewebes, insbesondere auch im Hinblick auf seine Zusammensetzung, die möglichst fettarm und glykogenreich sein sollte, und den angestrebten Trainingseffekt ist es wünschenswert, einen niedrigen respiratorischen Quotienten auch nach Beendigung einer körperlichen Belastung und insbesondere auch bei Verzehr von Nahrungsmitteln nach Beendigung einer körperlichen Belastung bereitzustellen.In many cases, however, it is desirable that foods taken up after a physical exercise do not lead to an increased RQ, especially in comparison to the RQ before the onset of exercise, but rather that even after the end of the exercise there is a particularly low respiratory quotient, even if Carbohydrate-containing foods are consumed after the end of exercise. In particular, it is desirable for such a reduced, low respiratory quotient to be reduced not only immediately after eating a meal, but moreover after the exercise and after consuming another, that is, a second meal. With regard to a desired improved regeneration of the body tissue, in particular also with regard to its composition, which should be low in fat and rich in glycogen, and the intended training effect, it is desirable to have a low respiratory quotient even after completion of a physical stress and especially when eating Provide food after physical exercise has ended.
Obgleich es für bestimmte Kohlenhydrate, z.B. Trehalose oder Isomaltulose, bekannt ist, dass deren Verzehr während einer körperlichen Betätigung zu einer Erhöhung der Fettoxidation führen kann (
Der vorliegenden Erfindung liegt daher das technische Problem zugrunde, auch Individuen, die sich unmittelbar nach einer körperlichen Belastung befinden, Ernährungsmöglichkeiten aufzuzeigen, die den erwünschten Trainingseffekt und die erwünschte Regeneration, insbesondere ihrer Körperkomposition gewährleisten. Erwünscht ist es, trotz Aufnahme von Kohlenhydraten in der Nachbelastungsphase insbesondere die Fettverbrennung zu optimieren, den Fettanteil in der Körperkomposition zu reduzieren und langfristig wirkende Kohlenhydratspeicher, insbesondere Glykogenreserven aufzubauen. Insbesondere liegt der vorliegenden Erfindung auch das technische Problem zugrunde, eine Lehre aufzuzeigen, mit der sich ein vorteilhafter reduzierter, niedrigerer respiratorischer Quotient nicht nur nach einer ersten Nahrungsaufnahme nach Belastungsende, sondern darüber hinaus auch noch über eine anschließende zweite Mahlzeit hinaus erstreckt, das heisst in reduzierter Form erhalten bleibt.The present invention is therefore based on the technical problem, even individuals who are immediately after a physical stress to show nutritional options that ensure the desired training effect and the desired regeneration, in particular their body composition. It is desirable, in spite of the intake of carbohydrates in the afterload phase, in particular to optimize fat burning, to reduce the fat content in the body composition and to build up long-term carbohydrate stores, in particular glycogen reserves. In particular, the present invention is also based on the technical problem of demonstrating a teaching with which an advantageously reduced, lower respiratory quotient extends not only after a first food intake after the end of exercise, but also beyond a subsequent second meal, that is in reduced form is retained.
Die vorliegende Erfindung löst dieses technische Problem durch Bereitstellung der Lehre gemäß der unabhängigen Patentansprüche, insbesondere Isomaltulose oder Gemische von Isomaltulose, insbesondere Gemische von Isomaltulose mit anderen Kohlenhydraten, zur Herstellung von funktionellen Nahrungsmitteln zur Verbesserung der Regeneration von einer körperlichen Belastung ausgesetzten Individuen einzusetzen. In besonders vorteilhafter Weise sind diese funktionellen Nahrungsmittel zum Verzehr nach, vorzugsweise unmittelbar nach, z.B. 0 bis 24, 0 bis 12, 0 bis 4 oder 0 bis 2 Stunden nach, Abschluss der körperlichen Belastung bestimmt und geeignet. Unter dem Begriff "unmittelbar nach, zum Beispiel 0 Stunden" wird verstanden, dass die Nahrungsmittel nicht gleichzeitig mit der körperlichen Belastung, sondern nach körperlicher Belastung aufgenommen werden, insbesondere kurz danach, nämlich zum Beispiel eine beziehungsweise wenige Minuten bis zu zum Beispiel 24 Stunden nach Ende der körperlichen Belastung.The present invention solves this technical problem by providing the teaching according to the independent claims, in particular isomaltulose or mixtures of isomaltulose, in particular mixtures of isomaltulose with other carbohydrates, for the production of functional foods for improving the regeneration of individuals exposed to physical stress. In a particularly advantageous manner, these functional foods are for consumption, preferably immediately After, for example, 0 to 24, 0 to 12, 0 to 4 or 0 to 2 hours after, completion of the physical load is determined and appropriate. By the term "immediately after, for example, 0 hours" It is understood that the foods are taken not at the same time as physical exercise, but after exercise, especially shortly thereafter, for example, one to a few minutes to, for example, 24 hours after the end of exercise.
Unter dem Begriff "Regeneration" wird im Zusammenhang mit der vorliegenden Erfindung insbesondere eine Regeneration des Körpergewebes, insbesondere der Zusammensetzung des Körpergewebes, die mehrere Stunden bis Tage anhalten kann, verstanden. Eine Regeneration im Sinne der vorliegenden Erfindung ist ein über das Belastungsende hinaus beziehungsweise nach der Belastung anhaltender Aufbau und eine stoffliche Fixierung längerfristig nutzbarer Kohlenhydrate, also Polysaccharide, insbesondere Glykogen, und der Erhalt eines Fettstoffwechsels auf Basis von Fett, das heisst unter Nutzung von Fett, insbesondere ein Abbau von Fettanteilen im Gewebe. Eine Regeneration im Sinne der vorliegenden Erfindung ist ein Umbau und Aufbau der Fett- und Kohlenhydratzusammensetzung des Körpers, der gleichzeitig mit einer Reduktion des Fettanteils in einem Aufbau längerfristig nutzbarer Kohlenhydrate, insbesondere Glykogen resultiert.In the context of the present invention, the term "regeneration" is understood in particular to mean a regeneration of the body tissue, in particular the composition of the body tissue, which can last for several hours to days. A regeneration within the meaning of the present invention is a construction which continues beyond the end of the load or after the load and a material fixation of long-term usable carbohydrates, ie polysaccharides, in particular glycogen, and the preservation of a lipid metabolism based on fat, that is to say using fat. in particular a reduction of fat content in the tissue. Regeneration in the context of the present invention is a modification and construction of the fat and carbohydrate composition of the body, which simultaneously results in a reduction of the fat content in a build-up of long-term usable carbohydrates, in particular glycogen.
Im Zusammenhang mit der vorliegenden Erfindung wird unter einer verbesserten Regeneration insbesondere auch ein Umbau mit einer Veränderung der Körperkomposition verstanden, die zu einem reduzierten Fett- und einem erhöhten Glykogenanteil in dieser führt. Eine verbesserte Regeneration im Sinne der vorliegenden Erfindung ist daher ein zu einem höheren Glykogen- und einem geringeren Fettanteil in der Körperzusammensetzung führender Stoffwechselvorgang.In the context of the present invention, an improved regeneration is understood in particular to mean a modification with a change in body composition which leads to a reduced fat and an increased glycogen content in the body. Improved regeneration in the context of the present invention is therefore a metabolic process leading to a higher glycogen and a lower fat content in the body composition.
Eine Regeneration im Sinne der vorliegenden Erfindung ist streng zu unterscheiden von einer Wiederauffüllung kurzfristig verfügbarer E-nergiereserven (sog. "recovery"), zum Beispiel Glucosemonosaccharide und ATP.A regeneration within the meaning of the present invention is to be distinguished strictly from a replenishment of short-term available energy reserves (so-called "recovery"), for example glucose monosaccharides and ATP.
Überraschenderweise wurde gefunden, dass der Verzehr von Isomaltulose und Isomaltulose-haltigen Gemischen nach körperlicher Anstrengung zu einem besonders niedrigen respiratorischen Quotienten führt, der im Wesentlichen gleich groß oder sogar geringer als unmittelbar vor der Belastung ist, was angesichts des vorstehend diskutierten Standes der Technik nicht zu erwarten war. Dagegen führte der Verzehr anderer Kohlenhydrate nach körperlicher Belastung, z.B. von Maltodextrin, zu einem respiratorischen Quotienten nach körperlicher Belastung, der sogar um 13 % höher als vor der Belastung war. Auch dann, wenn Kohlenhydrat-freie Nahrungsmittel verzehrt wurden, das heißt bei einem Placebo, war der respiratorische Quotient nach Belastung um rund 6 % deutlich höher als vorher.Surprisingly, it has been found that consumption of isomaltulose and isomaltulose-containing mixtures after exercise results in a particularly low respiratory quotient, which is substantially equal to or even less than immediately prior to exercise, which is not appropriate in view of the prior art discussed above was expected. In contrast, consumption of other carbohydrates after exercise, e.g. of maltodextrin, to a respiratory quotient after exercise, which was even 13% higher than before exercise. Even when carbohydrate-free foods were consumed, ie in a placebo, the respiratory quotient after exercise was about 6% higher than before.
In einer besonders bevorzugten Ausführungsform wurde gefunden, dass der Verzehr von Isomaltulose und Isomaltulose-haltigen Gemischen nach körperlicher Anstrengung zu einem wie vorstehend ausgeführt besonders niedrigen respiratorischen Quotienten führt, der sich überraschenderweise auch noch weit über das Belastungsende hinaus, auch über eine zweite Mahlzeit hinaus, in dieser reduzierten Form erstreckt. Die vorliegende Erfindung stellt daher einen sogenannten "second meal"-Effekt für Isomaltulose bereit. In Zusammenhang mit der vorliegenden Erfindung wird unter einem "second meal"-Effekt verstanden, dass sich der nach Isomaltuloseverzehr und Belastung einstellende respiratorische Quotient viel niedriger als bei einem hoch-glykämischen Nahrungsmittel ist und dass sich dieser niedrige respiratorische Quotient auch noch im Unterschied zu den hoch-glykämischen Nahrungsmitteln nach Verzehr einer zweiten Mahlzeit erhielt, das heisst in dieser niedrigen Form erhalten blieb.In a particularly preferred embodiment, it has been found that the consumption of isomaltulose and isomaltulose-containing mixtures after physical exertion leads to a particularly low respiratory quotient as stated above, which, surprisingly, also extends well beyond the end of the exercise, even beyond a second meal. extends in this reduced form. The present invention therefore provides a so-called "second meal" effect for isomaltulose. In the context of the present invention, a "second meal" effect is understood to mean that the respiratory quotient after isomaltulose consumption and stress is much lower than in a high-glycemic food and that this low respiratory quotient was still in contrast to the high-glycemic foods after eating a second meal received, that is, in this low form was preserved.
In einer Ausführungsform betrifft die vorliegende Erfindung die Verwendung von Isomaltulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln zur Bereitstellung eines "second meal"-Effektes, insbesondere in bevorzugter Ausführungsform eines "second meal"-Effekts, der angezeigt wird durch einen nach einer Belastung und nach einer sich anschließenden zweiten Nahrungsaufnahme vorliegenden respiratorischen Quotienten, der im Vergleich zu einem unmittelbar vor einer ersten Nahrungsaufnahme und einer körperlichen Belastung vorliegenden respiratorischen Quotienten desselben Individuums im wesentlichen kleiner oder zumindest gleich groß ist.In one embodiment, the present invention relates to the use of isomaltulose or mixtures of isomaltulose to produce functional foods to provide a second meal effect, particularly in a preferred embodiment of a second meal effect, indicated by one after a load and after a subsequent second food intake present respiratory quotient, which is compared to a immediately before a first food intake and a physical stress present respiratory quotient of the same individual is substantially smaller or at least the same size.
Unter einem "second meal"-Effekt wird erfindungsgemäß verstanden, dass ein nach einer ersten Mahlzeit eingestellter RQ im wesentlichen unverändert bleibt auch nach Einnahme einer zweiten Mahlzeit, wobei eine zweite Mahlzeit eine Mahlzeit ist, die zeitlich nach der ersten Mahlzeit eingenommen wird.By a "second meal" effect is meant according to the invention that a RQ set after a first meal remains substantially unchanged even after taking a second meal, a second meal being a meal taken after the first meal.
In einer besonders bevorzugten Ausführungsform ist die zweite Mahlzeit, ebenso wie die erste Mahlzeit, eine Mahlzeit, die funktionelle Nahrungsmittel der vorliegenden Erfindung, das heisst Isoma-Itulose oder Isomaltulose-haltige Gemische aufweist. In einer weiteren, ebenfalls bevorzugten Ausführungsform ist vorgesehen, dass die zweite Mahlzeit eine Isomaltulose-freie beziehungsweise Isoma-Itulosegemisch-freie Mahlzeit ist.In a particularly preferred embodiment, the second meal, as well as the first meal, is a meal comprising functional foods of the present invention, that is, isomaltulose or isomaltulose-containing mixtures. In a further, likewise preferred embodiment, it is provided that the second meal is an isomaltulose-free or Isoma-Itulosegemisch-free meal.
In einer besonders bevorzugten Ausführungsform ist eine Verwendung vorgesehen, wobei die Nahrungsmittel dafür geeignet und bestimmt sind, in Form einer ersten Mahlzeit von zwei zeitlich versetzten Mahlzeiten nach Abschluss der körperlichen Belastung verzehrt zu werden und wobei die verbesserte Regeneration durch einen nach Belastung und nach Verzehr beider Mahlzeiten vorliegenden respiratorischen Quotienten angezeigt wird, der im Vergleich zu einem unmittelbar vor der körperlichen Belastung vorliegenden respiratorischen Quotienten desselben Individuums im wesentlichen gleich groß oder kleiner ist und wobei die Nahrungsmittel zumindest der ersten Mahlzeit, vorzugsweise beider Mahlzeiten zum Verzehr nach Abschluss der körperlichen Belastung bestimmt und geeignet sind. In einer besonders bevorzugten Ausführungsform ist vorgesehen, dass die zweite Mahlzeit keine Isomaltulose oder Isomaltulose-haltige Gemische enthält, also Isomaltulose-frei ist. Selbstverständlich kann jedoch auch vorgesehen sein, dass die zweite Mahlzeit ebenso wie die erste Mahlzeit Isomaltulose oder Isomaltulose-haltige Gemische enthält und damit ein funktionelles Nahrungsmittel der vorliegenden Erfindung ist.In a particularly preferred embodiment there is provided a use wherein the foodstuffs are suitable and intended to be consumed in the form of a first meal of two staggered meals after completion of the exercise and wherein the improved regeneration by one after exercise and after consumption Present respiratory quotient, which is substantially equal to or less than a respiratory quotient of the same individual immediately prior to exercise, and wherein the food at least the first meal, preferably both meals for consumption after completion of the exercise determined and are suitable. In a particularly preferred embodiment, it is provided that the second meal does not contain any isomaltulose or isomaltulose-containing mixtures, ie isomaltulose-free. Of course, however, it may also be provided that the second meal as well as the first meal contains isomaltulose or isomaltulose-containing mixtures and thus is a functional food of the present invention.
In einer bevorzugten Ausführungsform sind die Nahrungsmittel dafür geeignet und bestimmt, in Form von mindestens einer, vorzugsweise zwei zeitlich versetzten oder beabstandeten Mahlzeiten, nach Abschluss der körperlichen Belastung verzehrt zu werden.In a preferred embodiment, the foodstuffs are suitable and intended to be consumed in the form of at least one, preferably two staggered or spaced meals, upon completion of the exercise.
In einer Ausführungsform betrifft die vorliegende Erfindung die Verwendung von Isomaltulose oder Gemischen davon zur Herstellung von funktionellen Nahrungsmitteln zur Bereitstellung eines "second meal"-Effektes, der angezeigt wird durch einen nach einer zweiten Nahrungsaufnahme vorliegenden respiratorischen Quotienten, der im Vergleich zu einem unmittelbar vor einer ersten Nahrungsaufnahme vorliegenden respiratorischen Quotienten desselben Individuums im wesentlichen kleiner oder zumindest gleich groß ist.In one embodiment, the present invention relates to the use of isomaltulose or mixtures thereof for the production of functional foods to provide a second meal effect indicated by a respiratory after-meal intake Quotienten, which is compared to an immediately before a first food intake present respiratory quotient of the same individual is substantially smaller or at least the same size.
In einer bevorzugten Ausführungsform ist die zweite Nahrungsaufnahme nach der einzigen oder, wenn zwei Belastungen vorgesehen sind, nach der zweiten, zum Beispiel 30-minütig andauernden, körperlichen Belastung vorgesehen.In a preferred embodiment, the second food intake is provided after the single or, if two loads are provided, after the second, for example, 30 minute, physical exercise.
Die vorliegende Erfindung betrifft in einer besonders bevorzugten Ausführungsform die Verwendung von Isomaltulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln zur Verbesserung der Regeneration von einer körperlichen Belastung ausgesetzten Individuen, wobei diese verbesserte Regeneration durch einen nach Belastung und anschließender Nahrungsmittelaufnahme vorliegenden respiratorischen Quotienten angezeigt wird, der im Vergleich zu einem unmittelbar vor der körperlichen Belastung vorliegenden respiratorischen Quotienten desselben Individuums, vorzugsweise im Wesentlichen, gleich groß ist. Vorzugsweise sind diese Nahrungsmittel zum Verzehr nach Abschluss der körperlichen Belastung geeignet und bestimmt.The present invention, in a particularly preferred embodiment, relates to the use of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the regeneration of individuals exposed to exercise, this enhanced regeneration being indicated by a respiratory quotient after stress and subsequent food intake, which is equal in size to a respiratory quotient of the same individual which is present immediately before physical exertion, preferably substantially. Preferably, these foods are suitable and intended for consumption upon completion of the exercise.
In einer weiteren bevorzugten Ausführungsform betrifft die Erfindung die vorgenannte Verwendung von Isomaltulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln, wobei die verbesserte Regeneration durch einen nach Belastung und anschließender Nahrungsmittelaufnahme vorliegenden respiratorischen Quotienten angezeigt wird, der im Vergleich zu einem unmittelbar vor der körperlichen Belastung vorliegenden respiratorischen Quotienten desselben Individuums, vorzugsweise im Wesentlichen, kleiner als dieser ist. Vorzugsweise sind diese Nahrungsmittel zum Verzehr nach Abschluss der körperlichen Belastung geeignet und bestimmt.In a further preferred embodiment, the invention relates to the aforementioned use of isomaltulose or mixtures of isomaltulose for the production of functional foods, wherein the improved regeneration is indicated by a respiratory quotient present after loading and subsequent food intake compared to one immediately prior to exercise present respiratory Quotient of the same individual, preferably substantially, is smaller than this. Preferably, these foods are suitable and intended for consumption upon completion of the exercise.
In einer weiteren bevorzugten Ausführungsform betrifft die vorliegende Erfindung die Verwendung von Isomaltulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln zur Verbesserung der Regeneration von einer körperlichen Belastung ausgesetzten Individuen, wobei die verbesserte Regeneration durch einen respiratorischen Quotienten angezeigt wird, der bei Verwendung von Isomaltulose beziehungsweise Gemischen von Isomaltulose im Vergleich zu der Verwendung von anderen Kohlenhydraten im ansonsten gleichen Nahrungsmittel, insbesondere im Vergleich zu hoch-glykämischen Kohlenhydraten, z.B. Glucose, Maltodextrin, Glucosesirup oder Saccharose, bei dem selben Individuum geringer ist.In a further preferred embodiment, the present invention relates to the use of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the regeneration of individuals exposed to exercise, wherein the improved regeneration is indicated by a respiratory quotient obtained when using isomaltulose or Mixtures of isomaltulose compared to the use of other carbohydrates in otherwise same foods, especially compared to high-glycemic carbohydrates, eg Glucose, maltodextrin, glucose syrup or sucrose in which the same individual is less.
In einer weiteren bevorzugten Ausführungsform betrifft die vorliegende Erfindung die Verwendung von Isomaltulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln zur Verbesserung der Regeneration von einer körperlichen Belastung ausgesetzten Individuen, wobei die verbesserte Regeneration durch einen respiratorischen Quotienten angezeigt wird, der bei Verwendung von Isomaltulose oder Gemischen von Isomaltulose in dem funktionellen Nahrungsmittel bei dem selben Individuum geringer ist als wenn in den ansonsten gleichen funktionellen Nahrungsmitteln keine Kohlenhydrate eingesetzt werden.In a further preferred embodiment, the present invention relates to the use of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the regeneration of individuals exposed to exercise, wherein the improved regeneration is indicated by a respiratory quotient that is obtained when using isomaltulose or Mixtures of isomaltulose in which functional food is less in the same individual than carbohydrates are not used in the otherwise same functional food.
In einer bevorzugten Ausführungsform der vorliegenden Erfindung ist eine Verwendung bereitgestellt, gemäß der die Isomaltulose oder diese enthaltende Gemische auch den Anstieg eines RQ reduziert, der ohne die Anwesenheit der Isomaltulose oder dem Gemisch in einem ansonsten gleichen Nahrungsmittel durch die Anwesenheit von anderen Kohlenhydraten in dem funktionellen Nahrungsmittel verursacht wird. Isomaltulose wirkt in dieser erfindungsgemäßen Verwendung als Modulator oder Einflussgröße auf die durch andere Kohlenhydrate bewirkte Regeneration der Körperkomposition, insbesondere den RQ körperlich belasteter Individuen.In a preferred embodiment of the present invention, there is provided a use according to which the isomaltulose or mixtures containing it also reduces the increase in RQ produced by the presence of other carbohydrates in the functionalized diet without the presence of the isomaltulose or the mixture in an otherwise similar food Food is caused. Isomaltulose acts in this use according to the invention as a modulator or influencing factor on the regeneration of the body composition caused by other carbohydrates, in particular the RQ of physically stressed individuals.
In einer weiteren bevorzugten Ausführungsform betrifft die Erfindung die vorliegenden Verwendungen, wobei der der verbesserten Regeneration entsprechende respiratorische Quotient 0 bis 24, vorzugsweise 0 bis 12, insbesondere 0 bis 4, vorzugsweise 0 bis 2 Stunden nach Abschluss der körperlichen Belastung und dem Verzehr der Isomaltulose-haltigen Nahrungsmittel vorliegt, wobei unter "0 Stunden" insbesondere mindestens eine oder mindestens mehrere Minuten zu verstehen sind. In besonders bevorzugter Ausführungsform wird der erfindungsgemäß erhaltene, der verbesserten Regeneration entsprechende respiratorische Quotient nicht allein kurzfristig, sondern vielmehr kurz- und langfristig, vorzugsweise langfristig, zum Beispiel für einen Zeitraum von 3 bis 24, 4 bis 24, 5 bis 24 oder 6 bis 24 Stunden nach Abschluss der körperlichen Belastung und der danach unmittelbar, das heisst kurz danach erfolgenden Nahrungsaufnahme, erhalten.In a further preferred embodiment, the present invention relates to the present uses wherein the respiratory quotient corresponding to the improved regeneration is 0 to 24, preferably 0 to 12, in particular 0 to 4, preferably 0 to 2 hours after completion of the exercise and consumption of isomaltulose. containing foods, wherein "0 hours" in particular at least one or at least several minutes to understand. In a particularly preferred embodiment, the respiratory quotient corresponding to the invention obtained according to the improved regeneration is not only short-term, but rather short-term and long-term, preferably long-term, for example for a period of 3 to 24, 4 to 24, 5 to 24 or 6 to 24 Hours after completing physical exertion and then immediately afterwards, ie shortly after food intake.
Unter dem Begriff "0 Stunden nach Belastung" wird verstanden, dass der respiratorische Quotient unmittelbar nach Abschluss der körperlichen Belastung, das heisst nicht gleichzeitig, wohl aber direkt danach, zum Beispiel eine oder wenige Minuten danach bis zu zum Beispiel 24 Stunden nach Ende der körperlichen Belastung vorliegt.The term "0 hours after exercise" means that the respiratory quotient immediately after completion of the physical stress, that is, not simultaneously, but directly afterwards, for example, one or a few minutes thereafter until, for example, 24 hours after the end of exercise.
In einer weiteren bevorzugten Ausführungsform betrifft die vorliegende Erfindung die vorliegenden Verwendungen, wobei der unmittelbar vor der körperlichen Belastung vorliegende respiratorische Quotient von 60 bis 0, vorzugsweise 60 bis 1 Minute, insbesondere 30 bis 0 Minuten, vorzugsweise 30 bis 1 Minute vor Beginn der körperlichen Belastung vorliegt.In a further preferred embodiment, the present invention relates to the present uses, wherein the immediately before the physical stress present respiratory quotient of 60 to 0, preferably 60 to 1 minute, especially 30 to 0 minutes, preferably 30 to 1 minute before the onset of exercise is present.
In einer weiteren bevorzugten Ausführungsform betrifft die vorliegende Erfindung die vorliegende Verwendung, wobei die körperliche Belastung einem Energieverbrauch von 0,02 bis 0,5 kcal/kg Körpergewicht/Minute entspricht.In a further preferred embodiment, the present invention relates to the present use, wherein the exercise load corresponds to an energy consumption of 0.02 to 0.5 kcal / kg body weight / minute.
Die vorliegende Erfindung betrifft in bevorzugter Weise die vorgenannten Verwendungen, wobei das Individuum ein Mensch oder ein Tier, insbesondere ein Säuger, vorzugsweise ein Mensch ist.The present invention preferably relates to the aforementioned uses, wherein the individual is a human or an animal, in particular a mammal, preferably a human.
Die vorliegende Erfindung betrifft in einer weiteren bevorzugten Ausführungsform ein Nahrungsmittel, welches in Form eines flüssigen Nahrungsmittels, z.B. einer Ernährungslösung oder eines Getränkes, eines festen Nahrungsmittels oder eines halbfesten Nahrungsmittels vorliegt.The present invention in a further preferred embodiment relates to a food which is in the form of a liquid food, e.g. a nutritional solution or beverage, solid food or semi-solid food.
In einer weiteren bevorzugten Ausführungsform ist das Nahrungsmittel ein Softdrink, ein Fruchtsaftgetränk, eine enterale Ernährungslösung, ein hypotonisches Getränk, ein isotonisches Getränk, ein hypertonisches Getränk, ein Energiegetränk, ein Teegetränk, ein Kaffeegetränk, ein Sportgetränk, ein Kakaogetränk, ein Energiegetränk, ein Milchgetränk oder ein Getränkepulver.In another preferred embodiment, the foodstuff is a soft drink, a fruit juice drink, an enteral feeding solution, a hypotonic drink, an isotonic drink, a hypertonic drink, an energy drink, a tea beverage, a coffee drink, a sports drink, a cocoa drink, an energy drink, a milk drink or a drink powder.
In einer weiteren bevorzugten Ausführungsform ist das Nahrungsmittel ein Energieriegel, ein Müsliprodukt, ein Milchprodukt, ein Molkereiprodukt, ein Genussmittel oder eine Backware.In a further preferred embodiment, the foodstuff is an energy bar, a cereal product, a milk product, a dairy product, a beverage or a baked good.
In einer weiteren bevorzugten Ausführungsform beträgt die Konzentration an Isomaltulose im Nahrungsmittel von 1 % bis 99,9 %, vorzugsweise von 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80 oder 90 bis 99 Gew.-%, insbesondere von 20 bis 90, 30 bis 80 oder 40 bis 70 Gew.-% (jeweils bezogen auf Trockensubstanz).In a further preferred embodiment, the concentration of isomaltulose in the foodstuff is from 1% to 99.9%, preferably from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50 , 60, 70, 80 or 90 to 99 wt .-%, in particular from 20 to 90, 30 to 80 or 40 to 70 wt .-% (each based on dry matter).
Die Isomaltulose kann in einer Ausführungsform auch in Form eines Gemisches vorliegen. Im Zusammenhang mit der vorliegenden Erfindung wird in besonders bevorzugter Ausführungsform unter dem Begriff "Gemische von Isomaltulose" verstanden, dass die Isomaltulose mit geeigneten weiteren Substanzen in Mischungen vorliegen kann, zum Beispiel Stärke, Stärkederivate, Dextrine, zum Beispiel Nutriose, Inulin, Fructooligosaccharide, Leucrose oder Trehalose. In besonders bevorzugter Ausführungsform liegt in einem solchen Gemisch die Isomaltulose in einer Menge von 30 bis 70, vorzugsweise 40 bis 60 Gew.-% und die wenigstens eine Mischungskomponente in einem Mengenverhältnis von 70 bis 30, vorzugsweise 60 bis 40 Gew.-% (jeweils Trockensubstanz bezogen auf das Gemisch) vor. Derartige Gemische können in bevorzugter Ausführung beispielsweise 1 bis 20 Gew.-% Isomaltulose und 80 bis 99 Gew.-% andere Substanzen, z.B. andere Kohlenhydrate oder Intensiv-Süßstoffe enthalten. Derartige Gemische können aber auch 70 bis 99 Gew.-% Isomaltulose und 1 bis 30 Gew.-% andere Substanzen, z.B. Kohlenhydrate oder Intensiv-Süßstoffe enthalten. Selbstverständlich erfasst die Erfindung aber auch andere Gemischverhältnisse von Isomaltulose und anderen Substanzen, z.B. Kohlenhydraten oder Intensiv-Süßstoffe, z.B. von 20 bis 70 Gew.-% Isomaltulose und 30 bis 80 Gew.-% andere Substanzen.The isomaltulose can also be present in the form of a mixture in one embodiment. In the context of the present invention, the term "mixtures of isomaltulose" is understood in a particularly preferred embodiment to mean that the isomaltulose can be present in suitable mixtures with suitable further substances, for example starch, starch derivatives, dextrins, for example nutriose, inulin, fructooligosaccharides, leucrose or trehalose. In a particularly preferred embodiment, the isomaltulose is present in such a mixture in an amount of 30 to 70, preferably 40 to 60 wt .-% and the at least one mixture component in an amount ratio of 70 to 30, preferably 60 to 40 wt .-% (each Dry matter based on the mixture). In a preferred embodiment, such mixtures may contain, for example, 1 to 20% by weight of isomaltulose and 80 to 99% by weight of other substances, for example other carbohydrates or intensive sweeteners. However, such mixtures may also contain 70 to 99% by weight of isomaltulose and 1 to 30% by weight of other substances, for example carbohydrates or intensive sweeteners. Of course, the invention also covers other mixture ratios of isomaltulose and other substances, for example carbohydrates or intensive sweeteners, eg from 20 to 70% by weight of isomaltulose and from 30 to 80% by weight of other substances.
In einer weiteren bevorzugten Ausführungsform betrifft die vorliegende Erfindung ein vorliegendes Gemisch enthaltend Isomaltulose, wobei dieses Gemisch frei ist von Saccharose, frei ist von Glucose, frei ist von Lactose, frei ist von Fructose, frei ist von Sorbit, frei ist von Xylit, frei ist von Mannit oder frei ist von einem oder mehreren oder allen der genannten Zucker oder Zuckeralkohole.In a further preferred embodiment, the present invention relates to a present mixture containing isomaltulose, said mixture being free of sucrose, free of glucose, free of lactose, free of fructose, free of sorbitol, free of xylitol, free of mannitol or is free from one or more or all of the said sugars or sugar alcohols.
In einer besonders bevorzugten Ausführungsform ist die Isomaltulose das einzig und alleinig in dem funktionellen Nahrungsmittel vorkommende körpergebende süßende Agens. In einer weiteren bevorzugten Ausführungsform betrifft die Erfindung ein vorgenanntes funktionelles Nahrungsmittel, wobei Isomaltulose der einzig und alleinig in dem funktionellen Nahrungsmittel vorkommende Zucker ist.In a particularly preferred embodiment, the isomaltulose is the only body-forming sweetening agent found in the functional food. In a further preferred embodiment, the invention relates to an aforementioned functional food, wherein isomaltulose is the only one occurring in the functional food sugar.
Im Zusammenhang mit der vorliegenden Erfindung werden unter dem Begriff süßendes Agens Substanzen verstanden, die Süßkraft aufweisen und z.B. Lebensmitteln oder Getränken zugesetzt werden, um einen Süßegeschmack hervorzurufen. Im Zusammenhang mit der vorliegenden Erfindung werden die süßenden Agenzien unterteilt in Zucker, wie Isomaltulose, Saccharose, Glucose oder Fructose, die Körper und Süßkraft geben, sowie Süßungsmittel, also Stoffe, die keine Zucker sind, aber trotzdem Süßkraft aufweisen, und wobei diese wiederum untergliedert werden in Zuckeraustauschstoffe, also süßende Agenzien, die einen Körper und einen physiologischen Brennwert zusätzlich zu einer Süßkraft aufweisen, und Intensivsüßstoffe, also Stoffe, die in der Regel eine sehr hohe Süßkraft, aber keinen Körper und in der Regel keinen oder nur einen geringfügigen physiologischen Brennwert aufweisen.In the context of the present invention, the term sweetening agent is understood to mean substances which have sweetening power and are added, for example, to foods or drinks in order to produce a sweetish taste. In the context of the present invention, the sweetening agents are subdivided into sugars, such as isomaltulose, sucrose, glucose or fructose, which give body and sweetening power, as well as sweeteners, ie substances which are not sugars but nevertheless have sweetening power, and these in turn are subdivided are in sugar substitutes, ie sweetening agents that have a body and a physiological calorific value in addition to a sweetening power, and intensive sweeteners, ie substances that usually have a very high sweetening power, but have no body and usually no or only a slight physiological calorific value.
In einer weiteren bevorzugten Ausführungsform ist das vorgenannte funktionelle Nahrungsmittel für die spezielle Ernährung von Sportlern, Übergewichtigen, Fettleibigen, Diabetikern oder Älteren geeignet.In a further preferred embodiment, the aforementioned functional food is suitable for the special diet of athletes, overweight, obese, diabetics or elders.
In einer weiteren bevorzugten Ausführungsform sieht die Erfindung die - nicht beanspruchte - Verwendung von Isomaltulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln zur Verbesserung der Wirkung körperlicher Belastung auf Individuen vor.In another preferred embodiment, the invention provides the use - not claimed - of isomaltulose or mixtures of isomaltulose for the production of functional foods for improving the effect of exercise on individuals.
In einer weiteren bevorzugten Ausführungsform betrifft die vorliegende Erfindung die - nicht beanspruchte - Verwendung von Isoma-Itulose oder Gemischen von Isomaltulose zur Herstellung von funktionellen Nahrungsmitteln zur Erzielung eines körperlichen Trainingseffektes auf Individuen.In a further preferred embodiment, the present invention relates to the use, not claimed, of isoma-isulose or mixtures of isomaltulose for the production of functional foods to provide a physical training effect on individuals.
Die Erfindung betrifft neben den vorgenannten Verwendungsaspekten selbstverständlich auch die entsprechenden Verfahrenslehren, nämlich - nicht beanspruchte - Verfahren zur Verbesserung der Regeneration von einer körperlichen Belastung ausgesetzten Individuen, wobei diesen Individuen in Form von funktionellen Nahrungsmitteln Isomaltulose oder Gemische von Isomaltulose zugeführt werden, insbesondere nach Abschluss der körperlichen Belastung, vorzugsweise unmittelbar mit Abschluss. Weitere vorteilhafte Verfahrensaspekte ergeben sich aus den vorgenannten Verwendungsaspekten.In addition to the aforementioned aspects of use, the invention also relates, of course, to the corresponding method teachings, namely non-claimed methods for improving the regeneration of individuals exposed to physical stress, wherein isomaltulose or mixtures of isomaltulose are supplied to these individuals in the form of functional foods, in particular after completion of the physical stress, preferably immediately with completion. Further advantageous method aspects emerge from the aforementioned use aspects.
Weitere vorteilhafte Ausgestaltungen ergeben sich aus den Unteransprüchen.Further advantageous embodiments will be apparent from the dependent claims.
Die Erfindung wird anhand der folgenden Beispiele und der dazugehörigen Figuren näher erläutert.The invention will be explained in more detail with reference to the following examples and the associated figures.
Die
Die
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1.
Dionne et al., Am J Clin Nutr (1999) 69, 927-30 Dionne et al., Am J Clin Nutr (1999) 69, 927-30 -
2.
Saris et al., Int J Obes Relat Metab Disoerd (2004) 28(6), 759-65 Saris et al., Int J Obes Relat Metab Disoerd (2004) 28 (6), 759-65 -
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Tittelbach et al., Obes Res (2000) 8, 496-505 Tittelbach et al., Obes Res (2000) 8, 496-505 -
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Achten & Jeukendrup, J Sports Sci (2003) 21, 1017-1024 Eighth & Jeukendrup, J Sports Sci (2003) 21, 1017-1024 -
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Schneiter et al., Am J Physiol (1995) 269, E1031-6 Schneiter et al., Am J Physiol (1995) 269, E1031-6 -
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Brand-Miller et al., Am J Clin Nutr (2002) 76, 281-5 Brand Miller et al., Am J Clin Nutr (2002) 76, 281-5 -
7.
Burke et al., J. Appl. Physiol. (1998) 85, 2220-2226 Burke et al., J. Appl. Physiol. (1998) 85, 2220-2226
Die Wirkung von Isomaltulose (Palatinose™) auf die Stoffwechselregulation vor, während und nach körperlicher Belastung wurde untersucht und mit dem Verzehr von Maltodextrin oder einem nichtglykämisch wirkenden Placebo mit äquivalenter Süße verglichen.
Die Untersuchung wurde als 3-armige Cross-over-Studie an 21 Probanden durchgeführt. Bei jedem Probanden wurde die Wirkung eines nicht-glykämischen Getränks (Placebo = gesüßtes Mineralwasser) versus eines Getränks mit Maltodextrin versus Isomaltulose getestet.The study was conducted as a 3-arm cross-over study on 21 subjects. Each subject tested the effect of a non-glycemic beverage (placebo = sweetened mineral water) versus a drink containing maltodextrin versus isomaltulose.
Die Probanden waren männliche Ausdauersportler mit mehrjähriger Trainingserfahrung (VO2max > 55 ml/kg KG) im Alter zwischen 23 und 50 Jahren.The subjects were male endurance athletes with several years of training experience (VO2max> 55 ml / kg bw) between the ages of 23 and 50 years.
In einer Stufenergometrie auf dem Rad (100 Watt Beginn; Steigerung um 50 Watt/3min.) wurde zunächst die Leistung im Bereich von 70-75 % der maximalen Sauerstoffaufnahme bestimmt. Nach einer ausreichenden Regenerationsphase von mindestens 5 Tagen erfolgte die erste Testung in randomisierter Reihenfolge. Die Testung fand morgens, jeweils zur gleichen Uhrzeit, 3-4 Stunden nach einem standardisierten Frühstück statt.In a step ergometer on the wheel (100 watts onset, increase of 50 watts / 3 min.) First, the power in the range of 70-75% of the maximum oxygen uptake was determined. After a sufficient regeneration phase of at least 5 days, the first test was performed in randomized order. The testing took place in the morning, at the same time, 3-4 hours after a standardized breakfast.
Es erfolgte zunächst eine standardisierte Ausdauerbelastung auf dem Fahrradergometer bei 70-75 % der VO2max über 90 min. An die 90-minütige submaximale Belastung wurde unmittelbar ein anaerober Wingate-Test angeschlossen. 250 ml des jeweiligen Getränks mit 25 g Isomaltulose bzw. Maltodextrin bzw. ohne KH wurden 30 min vor der Belastung, unmittelbar zu Belastungsbeginn, nach 45 min. der Ausdauerbelastung sowie unmittelbar nach Beendigung des Wingate-Tests (hier jetzt als 2x 250 ml) zugeführt. Eine Bestimmung des respiratorischen Quotienten (RQ) erfolgte zu den Zeitpunkten -30, -15, 0, 15, 30, 45, 60 75, 90 min vor beziehungsweise während der Belastung, unmittelbar nach Abbruch des Wingate-Tests sowie 3, 15, 30, 60 und 120 min nach Belastungsende. Weitere getestete Parameter waren Glukose, Laktat, freie Fettsäuren, Insulin.Initially, a standardized endurance exercise on the bicycle ergometer took place at 70-75% of the VO2max over 90 min. An anaerobic Wingate test was immediately connected to the 90-minute submaximal load. 250 ml of the respective drink with 25 g of isomaltulose or maltodextrin or without KH were 30 minutes before the load, immediately to beginning of stress, after 45 min. the endurance load and immediately after completion of the Wingate test (here now as 2x 250 ml) fed. A respiratory quotient (RQ) was determined at times -30, -15, 0, 15, 30, 45, 60, 75, 90 min before or during exercise, immediately after the discontinuation of the Wingate test and 3, 15, 30, 60 and 120 minutes after the end of the load. Other parameters tested were glucose, lactate, free fatty acids, insulin.
Die statistische Auswertung erfolgte mit SPSS Version 13.1. Die Daten wurden auf signifikante Unterschiede (in Abhängigkeit des zugeführten Getränkes) mittels des Wilcoxon-Tests für gepaarte Daten geprüft. Ein p-Wert < 0.05 wurde als signifikant erachtet. Die Mehrfachtestung wurde über eine Korrektur nach Holm berücksichtigt.Statistical evaluation was done with SPSS version 13.1. The data were tested for significant differences (depending on the beverage supplied) using the Wilcoxon paired data test. A p-value <0.05 was considered significant. Multiple testing was considered through a Holm correction.
Während der gesamten Testphase zeigt sich nach Isomaltulose-Zufuhr ein niedrigerer RQ. Der RQ war überraschenderweise nach der körperlichen Belastung beim Isomaltulose-Getränk im Wesentlichen gleich groß wie unmittelbar vor der Belastung. Hingegen war der respiratorische Quotient nach der körperlichen Belastung beim Maltodextrin-Getränk um 13% höher und beim Placebo um rund 6% höher als unmittelbar vor der Belastung. Dies zeigt auch die Figur, in der die prozentualen Veränderungen der RQ-Werte nach gegenüber vor der körperlichen Belastung dargestellt sind.Throughout the test phase, lower RQ is shown after isomaltulose delivery. The RQ was surprisingly substantially the same after exercise on the isomaltulose beverage as it was just prior to exercise. On the other hand, the respiratory quotient after exercise was 13% higher for the maltodextrin drink and 6% higher for the placebo than immediately before the exercise. This is also shown in the figure, which shows the percentage changes in RQ values compared to before physical exercise.
Die Untersuchung war eine Cross-over-Studie mit 20 Probanden. Bei jedem Probanden wurde die Wirkung von Isomaltulose vs. Saccharose/Glukosesirup getestet.The study was a crossover study of 20 subjects. Each subject had the effect of isomaltulose vs. Sucrose / glucose syrup tested.
Das Testintervall umfasste zwei Mahlzeiten, in die die Prüfsubstanzen integriert waren, zum einen ein Frühstück, das aus einem Getränk (250ml, 10% KH = 25g Prüfsubstanz) und Keksen (ca. 140g, ebenfalls mit 25g Prüfsubstanz) bestand und zum anderen ein Mittagessen, bestehend aus Mini-Pizzas, einem Apfel und einem Erfrischungsgetränk. Die pro Portion Mürbekekse verzehrte KH-Menge aus Weizenstärke des Mehls war bei allen Keks-Varianten mit rund 50-60g KH gleich hoch. Jede Testperiode umfasste zwei postprandiale Phasen.The test interval included two meals in which the test substances were integrated, one breakfast consisting of a drink (250ml, 10% KH = 25g test substance) and biscuits (about 140g, also containing 25g test substance) and lunch consisting of mini pizzas, an apple and a soft drink. The KH amount of wheat starch of the flour consumed per serving of shortbread was the same for all biscuit variants with around 50-60 g KH. Each test period included two postprandial phases.
Zunächst erfolgte die Bestimmung des respiratorischen Quotienten in Ruhe, dann während einer sich anschließenden 30 min Belastung bei moderater Intensität (Laufband Steigeprotokoll 4 km/h 5% Steigung), nach Ablauf der 30-minütigen Nachbelastungsphase sowie bis 4 Stunden nach Verzehr der zweiten Mahlzeit (dem Mittagessen).First, the respiratory quotient was determined at rest, then during a subsequent 30 min exercise at moderate intensity (treadmill climb protocol 4 km /
Der RQ nach Verzehr des Isomaltulose-Frühstücks fiel ab und war niedriger als nach dem Saccharose/Glukosesirup-Frühstück, während gleichzeitig das Ausmaß, um das der RQ niedriger war, auch nach Verzehr einer zweiten Mahlzeit (Mittagessen) erhalten blieb. Die RQ-Kurven verliefen unmittelbar nach der initialen Reduktion des RQ durch das Isomaltulose-Frühstück parallel bis zum Ende der Testperiode. Der RQ-Ausgangspunkt ("set-point") ist maßgeblich für den RQ über den ganzen Tag.The RQ after eating the isomaltulose breakfast dropped and was lower than after the sucrose / glucose syrup breakfast, while at the same time the extent to which the RQ was lower was maintained even after eating a second meal (lunch). The RQ curves proceeded immediately after the initial reduction of RQ by the isomaltulose breakfast in parallel until the end of the test period. The RQ starting point ("set-point") is decisive for the RQ throughout the day.
Claims (18)
- Use of isomaltulose or mixtures of isomaltulose for the production of functional food products for improving the regeneration of individuals exposed to physical exertion, wherein the improved regeneration is indicated by a respiratory quotient which is present after exertion and which is substantially equal to or lower than a respiratory quotient which is present immediately prior to the physical exertion of the same individual and wherein these food products are intended and suitable for consumption after completion of the physical exertion.
- Use according to claim 1, wherein the improved regeneration is indicated by a respiratory quotient which, upon use of isomaltulose or mixtures of isomaltulose, is lower compared to the uses of other carbohydrates in otherwise identical food products in the same individual.
- Use according to claim 2, wherein the other carbohydrates are highglycaemic carbohydrates.
- Use according to claim 1, wherein the improved regeneration is indicated by a respiratory quotient which, upon use of isomaltulose or mixtures of isomaltulose, is lower than without the use of carbohydrates in the otherwise identical food product in the same individual.
- Use according to one of the preceding claims, wherein the respiratory quotient corresponding to the improved regeneration is present at from 0 to 24 hours, in particular at from 0 to 4 hours, after the physical exertion.
- Use according to one of the preceding claims, wherein the respiratory quotient which is present immediately prior to the physical exertion is present at from 60 to 0 minutes prior to the physical exertion.
- Use according to one of the preceding claims, wherein the physical exertion corresponds to a consumption of energy of from 0.02 to 0.5 kcal/kg of body weight/minute.
- Use according to one of the preceding claims, wherein the individual is a human being.
- Use according to one of the preceding claims, wherein the food product is a drink, a semi-solid food product or a solid food product.
- Use according to one of the preceding claims, wherein the food product is a soft drink, a fruit juice drink, an enteral nutrition solution, a hypotonic drink, an isotonic drink, a hypertonic drink, an energy drink, a tea drink, a coffee drink, a sports drink, a cocoa drink, an energy drink, a milk drink or a drink powder.
- Use according to one of the preceding claims, wherein the food product is an energy bar, a muesli product, a milk product, a dairy product, a luxury food or a bakery product.
- Use according to one of the preceding claims, wherein the food product contains a concentration of isomaltulose of from 1% to 99% by weight (based on dry substance).
- Use according to one of the preceding claims, wherein the food products are suitable and intended to be consumed in the form of a first meal of two meals at different times after completion of the physical exertion and wherein the improved regeneration is indicated by a respiratory quotient which is present after exertion and consumption of both meals and which is substantially equal to or lower than a respiratory quotient which is present immediately prior to the physical exertion of the same individual, and wherein at least the first food product is intended and suitable for consumption after completion of the physical exertion.
- Use according to claim 13, wherein the second meal contains isomaltulose.
- Use according to claim 13, wherein the second meal is free of isomaltulose.
- Use according to one of the preceding claims, wherein the food product is suitable for specific nutrition of sportsmen, overweight persons, obese persons, diabetics or elderly persons.
- Use of isomaltulose or mixtures of isomaltulose for the production of functional food products for achieving a second meal effect, characterized by a respiratory quotient which is present after exertion and a subsequent second ingestion and which is substantially lower than or at least equal to a respiratory quotient which is present immediately prior to a first ingestion and physical exertion of the same individual.
- Use of isomaltulose or mixtures of isomaltulose according to any one of claims 1 to 16, wherein the mixtures contain, in addition to isomaltulose, carbohydrates and/or intensive sweeteners.
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DE102006035912A DE102006035912A1 (en) | 2006-07-31 | 2006-07-31 | Use of isomaltulose in regenerative foods |
PCT/EP2007/006079 WO2008014871A1 (en) | 2006-07-31 | 2007-07-09 | USE OF ISOMALTULOSE IN Food PRODUCTS HAVING A REGENERATIVE EFFECT |
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EP2048974B1 true EP2048974B1 (en) | 2014-12-10 |
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US (1) | US20100004194A1 (en) |
EP (1) | EP2048974B1 (en) |
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CN (1) | CN101562994A (en) |
BR (1) | BRPI0714601B1 (en) |
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EA (1) | EA015787B1 (en) |
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KR20150110821A (en) * | 2008-03-31 | 2015-10-02 | 미츠이 세이토 가부시키가이샤 | Ketone accumulation inhibitor |
EP2116239A1 (en) * | 2008-04-29 | 2009-11-11 | Sanofi-Aventis | Method for managing the risks associated with an increase in serum creatinine during dronedarone treatment |
WO2011045130A1 (en) * | 2009-10-15 | 2011-04-21 | Unilever Plc | Tooth-friendly food products |
KR102207034B1 (en) * | 2013-10-17 | 2021-01-25 | 롯데정밀화학 주식회사 | Low-calorie beverage composition |
CN105532869A (en) * | 2015-12-08 | 2016-05-04 | 石家庄君乐宝乳业有限公司 | Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof |
US20180057846A1 (en) | 2016-08-30 | 2018-03-01 | KetoneAid Inc. | Partially buffered free acid and/or ketone blend for rapid onset ketosis and metabolic therapy |
US11760963B2 (en) | 2017-08-23 | 2023-09-19 | KetoneAid Inc. | Ketogenic beer and alcoholic beverage mixture containing non-racemic ethyl 3-hydroxybutyrate and/or 1,3 butanediol |
US20230157323A1 (en) * | 2021-11-19 | 2023-05-25 | Ketoneaid, Inc. | Ketone beverage containing a slow carbohydrate |
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JP2593882B2 (en) * | 1987-08-31 | 1997-03-26 | 三井製糖株式会社 | Sports drinks for energy replenishment |
JP2000300212A (en) * | 1999-04-23 | 2000-10-31 | Mitsui Sugar Co Ltd | Method for continuing oxidative metabolism accompanying to exercise and food and drink for sport |
WO2003017788A1 (en) * | 2001-08-30 | 2003-03-06 | Shin Mitsui Sugar Co., Ltd. | Drink containing flower or herb flavor or flower or herb flavor extract |
EP1462011A1 (en) * | 2003-03-24 | 2004-09-29 | Cerestar Holding B.V. | Comestibles containing Isomaltulose and Trehalose for sustained carbohydrate energy release and reduced glycemic/insulinimic responses |
KR20060041258A (en) * | 2003-07-23 | 2006-05-11 | 세레스타 홀딩 비.브이. | Isomaltulose or trehalose containing comestibles for sustained carbohydrate energy release and increased fat oxidation |
JP2005350371A (en) * | 2004-06-08 | 2005-12-22 | Otsuka Pharmaceut Factory Inc | Nutrient composition for hepatopathic patient |
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2007
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WO2008014871A1 (en) | 2008-02-07 |
DE102006035912A1 (en) | 2008-02-07 |
BRPI0714601A2 (en) | 2013-03-26 |
ES2530717T3 (en) | 2015-03-04 |
US20100004194A1 (en) | 2010-01-07 |
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BRPI0714601B1 (en) | 2018-11-13 |
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